How to Cook Beef Liver (Your Kids Will Love)

Learn How to Cook Beef Liver that Your Kids Will Love! And serve it with a probiotic-rich fermented ketchup for the perfect nutrient-rich meal!
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Encouraging children to eat liver, especially beef liver, can sometimes be very challenging. But with this recipe for fried liver nuggets, you'll turn bite-sized pieces of liver into crunchy little tasty morsels that your kids will eat right up...one after the other!
And check out this Liver and Onions Video too!
Best Liver and Onions if You're Scared of Liver by Chef Buck - • Best Liver and Onions ...
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▬ ABOUT THIS VIDEO ▬
▶In this video, Mary from Mary's Nest shows How to Cook Beef Liver that Your Kids Will Love!
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#MarysNest #BeefLiver #HowToCookLiver
▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, KZbin Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

[@MarysNest]

Hi Sweet Friends, Learn How to Cook Beef Liver that your kids will LOVE! And served with probiotic rich fermented ketchup this is the perfect nutrient rich meal! Encouraging children to eat liver - especially beef liver - can sometimes be very challenging. But with this recipe you’ll turn bite sized pieces of liver into crunchy little tasty morsels that your kids will eat right up - one after the other! And check out this Liver and Onions Video too! Best Liver and Onions if You're Scared of Liver by Chef Buck - kzbin.info/www/bejne/rIOcZXWIiK2bhq8 Love, Mary

[@featherbladefeatherblade3806]

what a great idea mary!

[@MarysNest]

featherblade featherblade - Thanks for visiting! Glad you like this idea!! Love, Mary

[@dannykoda5496]

Dont know if you guys gives a damn but if you guys are stoned like me during the covid times then you can stream pretty much all of the new movies and series on InstaFlixxer. Have been watching with my girlfriend recently :)

[@caidentimothy9691]

@Danny Koda Yea, I've been using instaflixxer for since november myself :D

[@blisstopiamindspa578]

Okay, I HAD TO come back to tell others my results! 1. My anxiety - I wish I didn't succumb to all the typical comments about liver having a strange or weird taste! Because that even made me leery about eating it. 2. My recipe tweaks: used whole milk with a splash of vinegar for homemade buttermilk, I used unbleached flour mixed with half almond flour. Put sea salt, pepper, in flour mixture. Fried in bacon grease. 3. They taste like chicken fried steak we ate regularly as a child. Which my son had no problem eating them up! 4. I'm praying and hoping eating liver regularly will raise his IgG blood levels. I'm trying to raise it naturally without him being additionally tortured with more infusion treatments he has for chemotherapy. My son is battling cancer and I've tried all that's in my power to make him well. Thanks Mary for the recipe!

[@loreloreinaace5803]

Prayers for you and your Son 🙏🏽

[@blisstopiamindspa578]

@@loreloreinaace5803 thank you! And just for anyone else who reads this! He eats liver regularly, almost daily. I also make liver several different ways including hidden in my recipes for meatballs and breakfast sausage. And his levels raised almost double!!! Praise God, no extra infusion! Praying he stays well enough to get through the rest of his battle without the extra treatment. 🙏❤️

[@Jeffopar]

I am so glad to see you use real beef tallow instead of vegetable oil! Most people have no idea how bad vegetable oil is for us.

[@MarysNest]

Hi Jeff, Thanks so much for visiting. Oh yes - I am a huge fan of beef tallow for frying! So glad you are too!! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@judyofthewoods]

Yeah, I stay well clear of vegetable shortening and other hydrolysed vegetable fats, especially after I discovered years ago the plastic like residue on the inside of an empty margarine tub that had allen behind the fridge unwashed unbeknown to me and remained there for a while. In fact, if you don't wash veg oil dishes shortly after use, the fat will turn very sticky quickly. I've had to throw away a ruined gunked up dish brush. Think of what it does to your insides!

[@TannisM]

Mary you are my hero. I just got my 12 year old daughter to eat these and she asked me if I could make them again tomorrow. I used to like liver now I love it. Thank you. Blessings! 🙏

[@markbeiser]

I"m going to have to try this, but using almond flour and crushed pork rinds for the batter. I'm one of those "clean keto" people, so I don't do grains, especially wheat. ;) I love pan seared beef liver, and I love deep fried chicken liver, but never thought of deep frying beef liver, thanks.

[@exchangestudent2]

Did you like it that way?

[@sweetcinnamon9894]

Almond flour is amazing, but pork just adds parasites. It's possible they could get cooked if the heat is high enough, but most will survive even the highest heat.

[@julieelzinga7982]

Equal amounts crushed pork rinds and grated parm cheese tastes amazing too 😊

[@oneofmany7051]

I just tried this way of cooking beef liver and it won over a kid! One already liked liver (age 10) and the surprise was my 9 year old. Both kiddos are boys. My daughter wasn't having it, though. I actually thought it wasn't bad. Well... I should say that everything about it was quite good except for the occasional burst of liver flavor. Lol! I think I will try this with chicken livers. Cutting the liver into smaller pieces definitely is the thing to do for my household. Thank you, Mary!

[@stlounsbury]

That crunch sounds magnificent, Thank you for the recipe, I’m trying it today.

[@rmg1188]

I love your delivery and demeanor. You're a delight to watch. I've never had liver before but I've recently heard about its nutritional benefits and think this might be a nice way to ease into it. 😅 I will definitely be trying this, thank you!

[@DrKimDEramo]

THANK YOU! I can tell you really love sharing this!

[@jeanwoodall1523]

Looks delicious. I love liver and onions. My favorite way to restore my iron levels when it is low is to eat chicken liver adobo. I still can't consistently make it as good as my mother's.

[@MarysNest]

Hi Jean, Me too - love liver and onions!! Love, Mary

[@malyvann7229]

I find her voice so soothing 🥰 Thx for sharing

[@leandraainlove]

You're the best Mary! Thank you for this recipe!

[@Alexandra0707]

I love this ❤️

[@dudseyloler3516]

Wow! thank you so much for this. I wish I had a proper cook like you growing up to show me the ways of old fashioned cooking that makes it delicious and nutritious. Im here cuz I'm trying to get my son to eat healthy he mostly just likes sugary foods and i can tell he is lacking a proper diet so this recipe should help ALOT to get him on the right track.

[@janfrench4691]

Hi Mary. I have served these to my husband twice now ... "would you like some nuggets?" And both times he's eaten them eagerly, and come back for seconds & thirds. I haven't enlightened him yet.

[@MarysNest]

Hi Jan, Love this story!! LOL!!🤗🤗🤗

[@futuregootecks]

Hell yeah! Thank you Mary!

[@eduardosalcedosr1727]

Hi MARY, OMG, OMG,👍👍 OMG!!! I HAVEN'T had liver cook like that since my dad pass, 14 years ago😞 I will make it next weekend, now that I know 👍the recipe, it looks so good that I could actually 😃taste it. GOD🙏🙏 BLESS YOU. YOUR #1 student😃👍👍 EDUARDO MIAMI FL 🇺🇸

[@MarysNest]

Hey Eduardo! So sorry about your Dad. I understand completely. It doesn't matter how long ago it was - it's still sad. But glad the liver may bring back some nice memories. God bless you too!! Love to you and your sweet family, Mary

[@eduardosalcedosr1727]

@@MarysNest Hi MARY,😃 many blessings to you and your family, I am still making bread 3 times a week ,👍and I have become an expert in making bone broth, very gelatinous bone broth😃😃😃. GOD 🙏🙏BLESS YOU.

[@Circle1Auditing]

I’m going to try this

[@DReese8533]

Nice. Going to try this tomorrow!

[@isabelsoriano1835]

beautiful video!

[@marticorpany5148]

Hi Mary, I commented on your schmaltz video asking for organ meat recipes and you gave me a link to this one. It's fantastic !!! Now to convince my husband to try it. LOL Thank you so very much. I'm so excited. Can't wait for the chopped chicken liver video. You are a star !!

[@ComeWithJia]

I was thinking about buying a whole cow and needed to know how to cook the organs that come with it. This is a great video!

[@MarysNest]

Wonderful!! Have you seen my playlist about making all different kinds of bone broth - beef (using all different types of bones), chicken, turkey, pork, and fish - in different appliances? You can look through the playlist here: kzbin.info/aero/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH I think you might enjoy some of the videos. BTW - If you enjoy making Traditional Foods, be sure to head over to my KZbin channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: KZbin.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: kzbin.info/aero/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: kzbin.info/aero/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: kzbin.info/aero/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: kzbin.info/aero/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: kzbin.info/aero/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: kzbin.info/aero/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: kzbin.info/aero/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: kzbin.info/aero/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: kzbin.info/aero/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: kzbin.info/aero/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: kzbin.info/aero/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzbin.info/aero/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: kzbin.info/www/bejne/p5uye5tueMeSY80 Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@LittleCountryCabin]

I love this video! I will be trying this for sure😉. They look so delish!!! Yes mam I agree on your point about tallow. Good, grass fed tallow is so much better for you than conventional oils. Thank you for sharing. I love your sweet spirit. Have a blessed and beautiful day❤️

[@MarysNest]

Little Country Cabin - Thank you SO much for visiting!! And thank you for the sweet words - I hope you have a blessed and beautiful day too!! Oh my goodness...yes...I love beef tallow. It is my go-to fat when it comes to frying!! I may have already asked you this but do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@deborahlockette8087]

Thank you so much for the liver nuggets recipe! I can't wait to try it because I would like to incorporate more liver into my diet.😊

[@MarysNest]

Hi Deborah, Wonderful!! Keep me posted on what you think. I may have already asked you this but do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@426superbee4]

Liver sandwiches are AWESOME YUM, There many things you can use liver in as well, stir fries, sandwiches ect ect ect

[@Circle1Auditing]

Nice I want to try this

[@joshmiller2725]

Those nuggets sound so crispy on the plate! Can’t get that level of crispness with vegetable oil. I render my own leaf lard from local pastured pork, but it’s so much work I would never want to use it for deep frying. I might buy some grass fed tallow for that purpose. That’s for this recipe. I’m going to try it out. Beef liver was one of the first foods my daughter ate at 6 months old. It makes me crazy when adults are anemic and their doctor prescribes iron supplements, which usually don’t work. Eating beef liver once or twice a week would take care of anemia real quick, but they’ll never tell you that. So people take iron supplements which don’t even absorb into the body. I try to tell people with babies about the amazing benefits of liver but most don’t care. They’re happy with sweet potato and cheerios.

[@tamsondarland8951]

Mary, That is so sweet you mentioning your son eating as a adolescent. So cute Mary....Oh there nuggets 😊. Love Tamson ♥️ 🙋😇

[@MarysNest]

Tamson Darland - Hi Tamson, Thanks! He was such a cute little boy! (And a sweet and handsome man now!) And he was always such a good egg when it came to experimenting with eating whatever “traditional” food I made. I was sharing with him that I had made this video and we both had such a laugh remembering about it! Love, Mary

[@kathleensigmon1085]

Bugged sized pieces! What a splendid idea! Thanks

[@MarysNest]

Kathleen Sigmon - Hi Kathleen!! Thanks for visiting!! Glad you like this! Love, Mary❤️😘❤️

[@abg4501]

You're such a delight Mary! 🤩 Anne from NC

[@yaffaNC-17]

Thanks so much for these videos. I don’t mix dairy with meat. Is there something else I could soak the liver in that is not dairy?

[@tamsondarland8951]

Mary, Thank you so very much for sharing this most wonderful recipe. Will be so helpful to add to my collection. I adore your beautiful channel. It has been so very helpful. God Bless You. Love Tamson from Kentucky 💕 💕🌼 🌷😇 💖.

[@MarysNest]

Tamson Darland - Hi Tamson!! Hope you are doing well!! Thanks so much for all the kind words!! Love, Mary

[@chrisjohn7927]

When you said the word LARD , I had to do some quick research and beef tallow is a healthy choice. I mean , what would be the point ? I love liver and don't have any kids , so I am good. But I am sure there are a lot of kids out there that have a problem eating it and that looks like a much better way. Thanks for sharing your cooking skills.

[@MarysNest]

Chris John - This is so delicious for kids and grown-ups a like! Oh yes, beef tallow is my go to choice for frying. I am a true “Nourishing Traditions” girl - raw milk, real fat - including tallow and lard, sourdough, grass fed beef, pastured chickens...and of course organ meats! Love, Mary

[@pkirkey6932]

The very notion of a kid not liking liver is quite alien to me. My granddaughter began asking for it by the time she was three. She would say, Grandmaman, I neeeed lizard and lizard sauce. Once I figured it out, it was easy enough to fry a few finger-shaped pieces of beef liver in bacon fat and serve them with a tiny prep bowl of Wizard brand gluten-free Worcestershire sauce for dipping. She still loves it and she still cracks me up. Pepère is the holdout but I can see your recipe getting his approval.

[@MarysNest]

Thank you SO much for visiting and for the kind words!! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzbin.info/aero/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@CVenza]

Love this recipe. Is it possible to dredge in corn starch or potato flour? Can they be frozen after being dredged or once fried? Thank you. 🙂

[@ChocolateBoxCottage]

This is genius! Now maybe my husband will eat it! We have organic beef liver in our freezer, so I am looking forward to trying this soon. I do not have tallow on hand, what about ghee? I appreciate your tip about using all purpose flour instead of whole grain for frying. So much good information here, thank you, Mary! ~Michele

[@MarysNest]

Chocolate Box Cottage - Hi Michele, Thanks so much for visiting!! I think Ghee would be wonderful and impart a great flavor!! Thanks so much for being here!! Love you, Mary❤️😘❤️

[@TannisM]

I used ghee and it turned out amazing

[@nyslor1982]

Would leaving it in the milk longer be even better to help take away the strong liver flavor? Like maybe 2 hours? Would using plain panko breadcrumbs work well too? Like dredge it in the flour then in the milk than in the panko? My mom used to make liver and onions and it smelled horrible to me, but I've been wanting to try and see if I can get it to taste good and you were the first person I thought of to search for it on KZbin.

[@CC12398]

I have always detested liver until recently. I moved to the Southeast and lLIVERMUSH! I KNOW, sounds disgusting and it might be the best thing ever! Maybe you could feature this recipe as well Thank you for these great recipes

[@MyQuaintCottage]

I love beef liver! I haven't had it in years. Thanks for the recipe. 🤗 I once made a huge casserole of cottage pie using beef liver. Lol. My mom and I ate the entire thing in one evening. We couldn't get enough of it. 😂

[@MarysNest]

My Quaint Cottage - I am SO with you!! I polished off about half of these after I was done filming!! LOL!! They are SO good!! And with the fermented ketchup!! YUM!! I love the sound of your liver casserole. It doesn’t get any better than that!! Liver and Casserole in the same sentence!! Thanks for being here!! Love, Mary

[@chachab9239]

My Quaint Cottage ... Oooo dear must tell that when son was a young boy and it happened to be raining and he’s arriving from school as soon as he opened he’d say “yup Liver! cuz if it’s raining you are cooking liver” 😹😹😹😹... That’s right cuz love me some smothered liver and onions. Hot homemade biscuits, steamed sweet apples and a veggie. Yum😋😛... enjoy

[@MarysNest]

Char Brady - Oh my!! That sounds scrumptious!! And how cute of your son!! Love that!! Love, Mary

[@chachab9239]

Mary's Nest ... you’re a wonderful companion...😊. You’re like an ol buddy that I look forward to visiting with. I love many wonderful ideas. The beef bones I do from time to time too. I particularly enjoy serious cooking best during the cold season here N.C. Ooo boy oh boy, here comes the festive holidays period. I’ll be preparing some of your lovely recipes for me and my friends. Thanks Ms. Mary. Sending u a big ol >>>HUG

[@MarysNest]

Char Brady - And sending the same warm hug your way too! Thank you so much for all your kind words. It is a joy to read your comments!! So glad you’re here!! Love, Mary

[@nicolereeve3391]

Hi Mary, I have a question about the beef tallow. Can you use it again? Could I leave my deep frying pot with the beef tallow in it for the next time I deep fry?

[@freefromtheworld]

I grew up eating food fried in lard and it was great. Over the years and moving countries, my mum started cooking with sunflower oil and that's what we got used to. Now to use lard for frying makes me sick. I think I have to get back into it slowly, by adding smaller amounts of lard into the oil and gradually increasing until my insides get used to it again. God bless

[@thriftytashi429]

I love liver with hot sauce! Yum 😋

[@MarysNest]

Hey Tashi! Thanks so much for visiting!! Glad you like liver too - and with hot sauce!! Wow!! Sounds delish!! Love, Mary

[@thelmacarter]

Hi, Mary. Just found your channel and I love it! So, I’ve subscribed , you are such a joy to watch. Can’t wait to try your recipes. Say, I clicked on the description below as you indicated, however, there was no 15 % discount code for US Wellness Meats. Could you please post again, thanks.

[@MarysNest]

Thelma Carter - Hi Thelma, Thanks so much for visiting and for all the kind words. The discount link and code is in the description. If I post it here, you might not see this comment response because KZbin does not like up to put outgoing links. Check the description again. And if you still can’t find it, go to my “shopping guide” at my website MarysNest DOT com and you should see all the info there. Let me know if you can find it. Thanks again for being here!! Love, Mary

[@happypiano8397]

I know i needed this video:)...hey almost 25k 😃🎉

[@MarysNest]

Hi Helena, Thank you so much for visiting! Glad you like this video!! And yes, I went over 25,000!! I am so happy that folks are enjoying learning about traditional nutrient dense foods! As a cooking teacher of this type of food, this makes me so happy!! Do you enjoy making other traditional foods in addition to organ meats? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@happypiano8397]

@@MarysNest awesome! I will check out the playlist and thank you for all your work:) i can see you love helping others and sharing what the Lord has blessed you with.I dont have a fb but will be looking out when you upload. 👍🍖🍞🍜

[@MarysNest]

@@happypiano8397 - Oh Helena, Thank you SO much for all the kind words! I really am so glad you're here!! Love, Mary

[@sherylhyde9917]

Found your channel about a week ago. Binge watched you all week and most of weekend. Tried sourdough (should be able to make a loaf soon) Made beef bone broth (I had to add salt) Can't wait to try this. Can it be done with chicken liver?

[@MarysNest]

Sheryl Hyde - Hi Sheryl, Thanks so much for visiting and glad to hear you are enjoying the videos. Yes, when I go to re-warm my bone broth, I add salt when I drink it. It makes it nice and tasty. Or I add salt to whatever recipe I am using. So glad you are going to be making sourdough! And yes, you can make chicken livers the same way as these beef liver nuggets. They’re delicious!! Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@cristinav5043]

i love tallow i get it from the Amish

[@ChipmunkRapidsMadMan1869]

I usually soak my liver overnight. It tastes like well made Rocky Mountain Oysters.

[@sharene411]

The liver looks scrumptious! The Wellness Meats is nice and all but too expensive for me even with coupon code. Luckily I have local stores that give me this quality of products, much cheaper. Thanks, Mary.

[@MarysNest]

Sharene Pomnitz - Hi Sharene, I am so happy to hear that you have a local affordable source for great quality food!! What a blessing!! Love, Mary❤️😘❤️

[@kathy4451]

I have organic liver in my freezer. I'm not a fan of liver. I've tried many times in my life to like liver...lol I'm 56 now. I will try again with these nuggets. Thanks for sharing.

[@louisehsu9251]

Hi Mary, Is there a dairy free option to soften the taste of the liver? Thank you!

[@MarysNest]

Lou H - Hi Lou, Thanks for visiting. Yes, there is a dairy free option. Soaking the liver in water with a tablespoon or two of lemon juice or vinegar, preferably apple cider vinegar, will soften the taste immensely. Hope this helps. BTW - Do you enjoy making other traditional foods in addition to organ meats? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@kleineroteHex]

First rule of thumb: don't tell the kids it is liver! First time I made tongue, they loved it! Until they discovered the last part, while I peeled the bumpy skin off for another meal 😂 When I make liver it needs to be a fast meal 😄 this takes way too long for me, thankfully my hubby likes liver, so liver and onions it is! And if I make it when my son in law comes I better make a double batch!

[@MarysNest]

kleineroteHex - How I laughed when you said...don’t tell the kids it is liver! LOL!! Yes, I understand completely as to a fast meal. I am so glad that I like liver and onions too!! Love, Mary

[@VanzHumbleHome]

What meal do you make with the bumpy tongue peel? I have always thrown it away.

[@kleineroteHex]

@@VanzHumbleHome once it is cooked it just peels off, you can cut it up and feed the cat I suppose, but no the tough bumpy skin I throw out😁 I guess one could grind it and mix into meatloaf if times get really tough.

[@VanzHumbleHome]

@@kleineroteHex oh, 😂 I thought you made another meal out of it.

[@kleineroteHex]

@@VanzHumbleHome I draw the line at the skin 😁😁

[@annbyer3023]

Thanks for this idea Mary. Can you please show some different ways to brine a turkey before Thanksgiving?

[@MarysNest]

Hi Ann, Wow - that sounds like a good idea. Thanks for the inspiration!! Love, Mary

[@marybethham4967]

Try this with domestic rabbit liver. Amazing Very yummy

[@MarysNest]

Hi MaryBeth, Sounds wonderful!! Thanks for the inspiration!! Love, Mary

[@naomiminnick6416]

You cook it just like I do, except I cook mine in cast iron. I add onions to mine. Also brown gravy.

[@MarysNest]

Naomi Minnick - Hi Naomi, Wow!! Thank you so much for sharing how you cook liver. It sounds scrumptious!! Love, Mary

[@jon-snow-GOT]

It's so important to remove the membrane (some butchers remove it for you) and to soak it in milk. Milk tenderizes the liver flesh and washes out the nasty flavors.

[@jwscheuerman]

Hello! Is there a flour that can be effectively substituted to make this keto-friendly? Will almond flour work?

[@blisstopiamindspa578]

Yes!

[@anncurran4704]

My husband was the liver lover and learned long ago that soaking liver in milk or buttermilk was the key to good liver. He liked it better than calves liver. I could eat a bite or two if mashed potatoes and onion and gravy was on the plate as well. French fries in beef tallow are the best. All that said, fried foods like this are a treat. I question encouraging children or anyone to love a food by deep frying it. We have enough obesity in this country. The trace amounts of any good nutrition in fat is not a justification for including a fried food in our diet.

[@featherbladefeatherblade3806]

sugar is the cause of obesity, not animal fat

[@MarysNest]

Ann Curran - Hi Ann, Thanks so much for visiting. As to the tallow, I am a follower of Sally Fallon’s book “Nourishing Traditions” so I am a proponent of high quality animal fats as a significant part of the diet as consumed by traditional cultures for centuries. The good news is that my son, was raised on high quality animal fats, along with grass fed meats, pastured dairy and eggs, raw milk and cultured dairy, ferments, and sourdough, along with soaked and sprouted grains. He is in his twenties now - has never had an ear infection or a cavity ... or any serious illness of any sort ... and he is tall, strong, and slim. I on the other hand, sadly eschewed high quality fats for part of my adulthood - much to my mother’s chagrin - as well as a warning that I would become fat without animal fats in my diet. (She is 95, slim and trim. The doctor who told her to stop eating animals fats because it would kill her is long gone. She didn’t listen!) How right she was. I gained almost 100 pounds on the Standard American Diet. Thank heavens, I returned to the traditional foods diet of my youth when it came to raising my son. So far, I have lost 37 pounds but it has been a long hard battle loosing weight. The Standard American Diet damaged my metabolism. So it’s slow going but I’ll get to my normal weight eventually! I am determined!! :-) Love, Mary

[@featherbladefeatherblade3806]

@@MarysNest Well said Mary!

[@MarysNest]

featherblade featherblade - Thank you so much. I am saddened that because of Ancel Keyes’ disingenuous research report, generations of people have been denied the benefits of animal fats. And where has it got us? Skyrocketing obesity rates and what appears to be an overwhelming increase in debilitating illnesses. Hopefully, the tide of public opinion is beginning to turn - thanks to folks like Sally Fallon. And Gary Taubes article in the NYT...”What if it was all a big fat lie”, was an excellent read to help point folks in the right direction as to the health benefits of consuming animal fats. Love, Mary

[@featherbladefeatherblade3806]

@@MarysNest Totally agree! Ancel Keyes belongs in jail for genocide!. Ive just been to Bart Kay's channel to shout about your channel. He is a senior scientist on the same page as us and his viewers will love your content. (Not a vegan in sight!)

[@nancyswan9547]

I just bought Nourishing Traditions book today from Amazon great book thanks for the info.

[@MarysNest]

Hi Nancy, So happy you are joining us on the traditional foods journey!! Love, Mary ❤️🤗❤️

[@judyofthewoods]

I like the taste of liver, just not fond of it's dry texture. Marinating it seems like a great way to counter that. To get the fried onion flavour I just love, I'll try adding onion powder to the flour or fry some onion rings in the same fat and mix it all up.

[@marydit1]

What do you do with the tallow oil after you fried the liver nuggets?

[@MarysNest]

Hi Mary, Thanks for visiting. And that's a great question. I strain it and reuse it a few more times. After that I discard it. Hope that helps. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: kzbin.info/aero/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos. Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzbin.info/aero/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Oh…And here is my 2020 Channel Update for everything I have planned for this year: kzbin.info/www/bejne/p5uye5tueMeSY80 Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@lil-al]

Mary this looks fantastic. I'm 11 days into a keto-carnivore diet and these look ideal. I can't have flour though, so I might try coconut/almond flour instead. What do you think?

[@MarysNest]

So glad you are doing well on your diet. You raise a good point about the flour. I would probably lean to coconut flour as I think it will withstand the heat better. Almond flour might turn rancid. Another option would be to take snack fried pork rinds and grind them into flour. Hope this helps. Love, Mary

[@sandradomanusz7943]

Can you reuse the beef tallow once it's used for deep frying?

[@MarysNest]

Hi Sandra, That is an excellent question. Yes, you can reuse beef tallow - just make sure all the little bits of food are strained out of it. It's probably good for 2-3 uses (some folks even do more than that). Love, Mary

[@InnV696]

Good day, dear. There is fat around my liver. Do I need to trim it off? I do not speak just about the removable white membrane, but pure fat. Thank you for your answer! Hugs

[@paullinnell]

I tried the recipe. The batter wouldn’t stay on some areas. The finished product was good but would like the battery to stay on all areas of the liver. Any suggestions?? Thanks❤️❤️❤️

[@sweetcinnamon9894]

Dairy cancels out the iron which is the whole point of eating liver in the first place.

[@4bennybear]

When you say the the fine flour prevents rancidity is that because youll save the fat? tia

[@MarysNest]

4bennybear - Thanks for visiting. Good question. What I mean is that I do not like to use whole grain flour for the dusting because the bran and germ in whole grain flour are fragile and susceptible to heat damage and thereby rancidity. So I prefer to just use all purpose flour from which the bran and germ have been removed. Hope this helps clarify. :-) BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@aperson1181]

How do you cook liver in boiled water or pressure cooker, without any additives or marinates so it is tender? Also, how do you cook chicken breast using these methods so it is soft as well? I tend to have rubbery pieces.

[@gracecotton9819]

I have organic beef liver regularly, soaked in milk, but how do you cope with all the 'skin' that often accompanies liver?

[@MarysNest]

Hi Grace, Yes - I understand complete. Use a sharp knife or sharp kitchen scissors to remove it before soaking it. That will keep it from “curling” when you cook it and also make it more enjoyable to eat without the presence of that tough skin. Hope this helps. Love, Mary

[@gracecotton9819]

@@MarysNest Thank you very much for your suggestion. I'll have a go.

[@Thelovesirenn]

can i use olive oil?

[@randomcole619]

You don’t want to fry olive oil, it has a low smoke point and the oil turns carcinogenic, you want oils that can handle high heat, olive oil has been pushed heavily but it’s meant to be a ‘dressing’ oil…

[@colleenburns4225]

I make my own "raw butter" by skimming the cream from a local source of farm dairy that we get. I then have the buttermilk left behind...But it's not cultured. Does it need to be cultured to work in this recipe?

[@malina1239]

I I’ve your recipes, but I can imagine anything making liver taste good 😧 I remember being in camp when I was little. The first evening when we arrived , (we were starving after driving the whole day) a ton of burgers were waiting for us. I was so happy , but when I went in for the first bite.. oh my.. never been so shocked before , I almost threw up.. 🤢🥺

[@MarysNest]

Hi Malina, Oh NO!! Were they liver burgers? Yes, that must have been a shock!! In any event, do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@graceg1971]

Hello Mary, I went to the website but they require a minimum order of 7 lbs and I can't do that. You can't order just beef tallow from them :(

[@MarysNest]

Hi Grace, So sorry about that. I usually order from them a few times per year, so at that point, I am ready to order 7 pounds of various items including bones, meat, chicken, liver, etc. Maybe in the future that will work out for you. If not, be sure to check your grocery store, the farmer's market, and possibly Whole Foods - if it is in your area - for the things you need. And keep in mind, when you make beef bone broth, skim off the fat and save it - that is wonderful tallow. Love, Mary

[@SJ-gj7mx]

You are so beautiful. I love your recipes

[@kmkrieger5221]

What flower would you recommend for gluten-free?

[@MarysNest]

Thanks for visiting. Can you eat corn? If so, I would use corn starch. It will create a wonderful crispy crust. BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@kmkrieger5221]

Thank you so much Mary for the link I will watch and actually suspect I've watched many that will be in the link!!! I must tell you I followed your recipe for chicken bone broth in the Crock-Pot oh, I made it with a Cornish hen it was the most delicate and beautiful meet and then straining it just as you recommended produced a beautiful bra I actually decided I don't mind the lipids some of the fat and the seasoning of so I just rained out what you might strain out with a slotted spoon and I'm very happy with that!!! Thank you so much for what you do and I definitely will look at the others. I'm wondering if you are aware of any slow cook methods for beef I have so many food allergies I tend to be mainly carnivore with a few select greens and then spices!

[@kmkrieger5221]

Have you tried sous vid (? spelling) ?

[@MarysNest]

@@kmkrieger5221 - I have not. But it sounds intriguing. The only drawback is having to buy the equipment.

[@MarysNest]

@@kmkrieger5221 - So glad your bone broth turned out well! Here is the link to where I show how to make beef bone broth in the slow cooker: kzbin.info/aero/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH This is actually a playlist and in the playlist I have a recipe for a KETO bone broth which you might like. If I make any beef recipes in the slow cooker, I will definitely let you know. Love, Mary

[@utopianseeker5493]

Soak in buttermilk for an hour.

[@cherylcalac8485]

Could you use non dairy milk such as soy?

[@janfrench4691]

I had lamb's fry (liver) this morning for breakfast ... yum! My husband loathes any sort of offal. Maybe I could try him with this. And have a standby (plan B) in the fridge .. in case he smells a rat.

[@MarysNest]

Hi Jan, Thanks so much for visiting! Sounds like you have a good plan!! BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@MsTanmoi]

what you think about chicken fat?

[@MarysNest]

Hi Tan, Chicken fat is wonderful but better for a light saute than a deep fry. Love, Mary

[@smiles2spare]

I was a little dismayed when you chose to fry the liver which necessitated the use of flour, white or whole grain. Do you have a way of baking/roasting liver that won't turn my nose or tongue against it?

[@Hoaska]

can we substitute milk with something else?

[@MarysNest]

Thanks so much for visiting. Yes, in place of milk or other dairy you can use water to which you have acidulated. You'll want to add about 1/4 cup of lemon juice to enough water to cover the liver. If you do not have lemons, you can use vinegar...preferably apple cider vinegar. You'll want to add about 1/4 cup of the vinegar to the water. Hope this helps. BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, Flavored Extracts, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@lisachapman6492]

Please do chicken livers next. My family would mutiny if I cooked beef liver no matter which way it was cooked. 😥

[@MarysNest]

Hi Lisa, Will do!! Those are my absolute favorite!! Love, Mary

[@MsTanmoi]

what do you think able pig liver?

[@MarysNest]

Hi Tan, Good question. I have never tried it. Love, Mary

[@johntoreson1933]

What about ghee?

[@diannelamonica3271]

What about a Leg of Lamb recipe?

[@Aday837]

Doing it on a plate takes to long. Put the flower in a ziplock bag and shake the wet meat into the bag. Allow to set for about 2 to 5 minutes to set and fry.

[@daveandrew7014]

Does deep frying kills off the nutrition in the liver?

[@LupsaFamily]

Can you re-use the fat ? It looks delicious

[@kathleensigmon1085]

Oops bite sized😝

[@MarysNest]

Kathleen Sigmon - No problem. I knew what you meant! 🤗 I may have already asked you this...but do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

[@Thislife360]

$40.00 For a 7lb something good for you of course to expensive to even use!

[@johntoreson1933]

Doesn’t that beef tallow have a lot of trans fat in it

[@paullinnell]

Less talking would improve your video. Like content but was drug put❤❤❤

[@janleech7505]

No recipe no help can't subscribe with out recipe